This recipe is a delicious treat for little ones. It works really well with strawberries but I have also made it with blueberries too, and it’s just as yummy!
Keeping track of the amount of sugar our kids consume is so important as it has such an impact on their long-term health. For me, I know my older kids love having the occasional treat and because we have encouraged our baby to eat what everyone else is eating, yes, you’ve guessed it, he wants to have cake too! So I make healthy cakes using minimal ingredients and try to use as little maple syrup as I can – just enough to make it feel like a treat but not enough that it is unhealthy. This way I can monitor how much sugar (even the healthier sugars) they are all eating.
This recipe makes 24 portions.
What goes in…
250g cashew butter
2 tablespoons maple syrup
2 bananas
2 eggs
1 tablespoon vanilla essence
1 teaspoon baking powder
100g coconut flour
200g fresh strawberries hulled and cut into quarters.
How to make it…
- Pre-heat oven to 180º
- Beat the cashew butter, maple syrup, eggs, banana and vanilla until they become lovely and gooey and totally smooth. I used my food processor but you can also use an electric whisk or the good old fashioned way – by wooden spoon ?
- Fold in the baking powder and coconut flour and stir well until it is fully combined then pour the batter out into a tin lined with parchment paper.
- Flatten the mixture down evenly with a spatula then decorate the top with the strawberries. Push them deep into the cake mixture so that none are sticking fully up.
- Bake for 20-25 minutes until the top is golden.
- Allow to cool fully before slicing and eating.
